Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

IP Banana Foster Pecan Cheesecake

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


IP Banana Foster Pecan Cheesecake

This Cheesecake has a vanilla wafer cookie crust, lots of creamy taste, and a dark rum filling topped with bananas and pecans.

Read all about the History of the Banana Foster Pecan Cheesecake

Bananas Foster is an American dessert that originated in New Orleans made with cooked bananas served in butter, brown sugar, and rum sauce.

Print

IP Banana Foster Pecan Cheesecake

Cheesecake has a vanilla wafer cookie crust and dark rum filling topped with bananas and pecans

This Cheesecake has a vanilla wafer cookie crust, lots of creamy taste, and a dark rum filling topped with bananas and pecans.

  • Author: EsmeSalon.com
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 0 hours
  • Yield: 1 cheesecake 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Moderate

Ingredients

Scale

Crust

  • 20 crushed vanilla wafer cookies
  • 4 tbsp. (45ml) Unsalted melted butter
  • ¼ c (62.5ml) chopped pecans,
  • 1 tbsp. (15ml) dark brown sugar
  • ½ t (2.5ml) cinnamon
  • 1/8 t (0.5ml) nutmeg

Filling

  • 2 x 8 oz packages of softened to room temperature cream cheese
  • ½ c (125ml) sugar
  • 2 eggs
  • 3 tbsp. (45ml) heavy whipping cream
  • 1½ tbsp. (22.5ml) flour
  • 2 t (10ml) vanilla
  • 1 large, mashed banana, it should measure about ¾ cup
  • ¾ tsp (± 4ml) cinnamon
  • ¼ tsp (±1.25ml) nutmeg
  • 1 tbsp. (15ml) dark rum

Topping

  • 4 tbsp. (60ml) butter
  • ½ cup (125ml) dark brown sugar
  • ¼ cup (62.5ml) dark rum
  • Pinch of salt
  • ¼ cup (62.5ml) heavy whipping cream
  • Dash of cinnamon and nutmeg to taste
  • 2 peeled and sliced bananas
  • ¼ (62.5ml) cup of roughly chopped pecans

Instructions

Crust

  1. Melt the butter in the microwave, then add all crust ingredients to a small bowl and mix.
  2. Press the cookie crust in a pre-greased springform pan then put it in the refrigerator for 20 minutes to chill.
  3. Filling
  4. Using a stand or hand mixer beat together the softened cream cheese and sugar. Beat in the eggs one at a time.
  5. Mix in the heavy cream, flour, vanilla, rum, cinnamon, and nutmeg.
  6. Fold in the mashed banana with a spoon or spatula by hand.
  7. Pour into the prepared springform pan.
  8. Cover the top and bottom with aluminum foil.
  9. Put 1½ cups of water in the liner of the pressure cooker.
  10. Set the cheesecake into the pot with the rack.
  11. Seal the lid, cook on high pressure (normal) for 35 minutes, and then follow with a 10-minute
    natural pressure release.
  12. Remove from Instant Pot to cool on a wire rack for one hour, and then place in the refrigerator.
  13. Chill for 8 hours or overnight.

Topping

  1. Turn on the Instant Pot to sauté, and then put the butter in the pot to melt.
  2. When melted add the brown sugar and cook for a couple of minutes stirring constantly.
  3. Add a pinch of salt and the rum.
  4. Cook stirring constantly for about 5 minutes.
  5. Add the heavy whipping cream, cinnamon, and nutmeg.
  6. Stir and cook for an additional 2 minutes.
  7. Pour sauce into a small bowl then add the sliced banana and chopped nuts.
  8. Stir together then gently pour onto the top of the cheesecake.
  9. Serve immediately topped with whipped topping or keep in the refrigerator covered for up to one week.

To remove from the springform pan loosen the sides with a small sharp knife and remove the collar. Using a thin spatula lift edges from the bottom in about 4 to 5 places then slide under the entire cheesecake to loosen the remainder of the way. Remove to a plate.

This can be made a few days in advance if planning to use it for a potluck or a party. Do the Bananas Foster Topping only on the day you serve the cheesecake

Notes

Prepared, tried, and tested by Beverley Bella from SA Tasty Recipes – Saffas Daily Recipes

Nutrition

  • Serving Size: 1
  • Calories: 426
  • Sugar: 11
  • Sodium: 300
  • Fat: 35
  • Saturated Fat: 19
  • Unsaturated Fat: 13
  • Trans Fat: 0
  • Carbohydrates: 20
  • Fiber: 1
  • Protein: 7
  • Cholesterol: 133

Tried this recipe?

Give us a shout at _esmesalon on Instagram

Recipe Card powered byTasty Recipes

Copyright © 2024 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star